Frittata Della Nonna
“My Nonna (grandmother) made this frittata in Italy as a child and teen, and they often ate it for brunch after church, slightly cooled, with toast spread with ricotta and fresh coffee grounds. You can add any variation of veggies and cheeses; that’s a big reason I love it!” –Recipe author
Ingredients
Instructions
Preheat oven to 350°F. Grease a pie plate or an 8x8-inch baking dish.
In a bowl, beat eggs with milk until combined. Set aside.
In a skillet, warm oil over medium heat. Add onions and garlic and cook for 2 to 3 minutes, or until soft. Add vegetables and cook, stirring, until softened. Season with salt and pepper.
Slide vegetables into prepared pie plate, sprinkle cheese on top, and pour eggs evenly over all. Bake for 20 minutes; eggs should be set and firm, but not too dry. Let sit for 10 to 15 minutes before serving.
Yield:
Preparation Method
Source
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Reader Comments
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Nonna’s Fritta
cook longer than 20 minutes
very light and tasty
more on coffee grounds and ricotta on toast
Although my Nonna was also from Italy, I had never heard of this before until today, and was compelled to look it up immediately! I found a nice article on bluebottlecoffee[dot]com about ricotta-al-caffe, but I am not allowed to post the link here, unfortunately!
Happy cooking!
Frittata della nonna
Ricotta and coffee grounds on toast?? Must hear more about this!
Applesauce Bread
Can you substitute whole wheat flour for the all purpose flour?
Do you cook the eggs before
Do you cook the eggs before you add them to the vegetables?
Thanks for your question,
Thanks for your question, Sandra, and it is a good one. We can see how the phrase “scrambled” would be confusing. No, the eggs should not be cooked before adding to the vegetables. We will reword the ingredients list. Thank you!